This is another simple dish that's sure to impress your friends and family. Heck, they'll probably be impressed just by your ability to "flambé."
- 2 cups water
- 2 cups kosher salt
- 3 cups ice
- 1 cup dry white wine
- 1/2 cup extra virgin olive oil
- 6-12 whole, peeled cloves garlic, sliced very thinly
- 1 pinch salt, plus more to taste
- 2 pounds large peeled prawns or shrimp, shells reserved
- Juice of 1 lemon or lime
- 2 tablespoons freshly chopped Italian parsley, tarragon, or chervil
- 1 pinch cayenne pepper
- 1 tablespoon cold butter
- 1/4 cup grated parmesan, plus more for the table
1. Bring water to boil in a large saucepan, add salt and stir until dissolved. Remove from heat and set aside to cool for 2-3 minutes.
2. Add the ice to the salt-water mixture and stir until melted. Stir the raw shrimp into this salty slush and set aside for 20 minutes. Remove shrimp from salt brine and rinse well in cold water. Devein if desired.
3. In a medium heated skillet, add reserved shrimp shells and flambé with brandy, removing the skillet from the heat source first. When the flames have extinguished, add the white wine; cover with cold water and bring to a boil. Boil for 5 minutes. Transfer all the shells and 2 cups of the hot liquid to a blender and carefully puree for 30 seconds. Strain the mixture back into the saucepan and place over low heat.
4. Pour the oil into a large skillet over a low heat. Add sliced garlic and a pinch of salt; cook very slowly until garlic begins to hint at turning golden, stirring often.
5. Add shrimp in one even layer and increase the heat to medium. When the shrimp begin to turn pink, turn them over and continue cooking another 2 minutes or so.
6. Remove the skillet from the heat and stir in the hot shrimp shell broth, lime juice, a small handful of fresh minced parsley, tarragon or chervil, and a pinch of cayenne. If you like butter in this dish, add a tablespoon now and swirl the pan until butter is incorporated in the sauce. Sprinkle with parmesan cheese, if desired.
7. Garnish with additional fresh herbs and serve with chunks of hot, crusty garlic bread.